Hands on time: 30 min / Total time: 2-2.5 minutes
Ingredients:
2 lbs bison stew meat (cut into cubes) *See tips below for cutting your own stew meat.
2 tablespoons olive oil (or vegetable oil)
1 large onion (chopped)
3 cloves garlic (minced)
3 large carrots (peeled and sliced)
3 medium potatoes (peeled and cut into cubes)
2 celery stalks (chopped)
1 cup red wine (optional - adds depth of flavor)
4 cups of broth
2 cups water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (or to taste)
½ teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon flour (optional, for thickening)
Fresh rosemary (chopped, for garnish)
Instructions:
Sear the Bison:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the bison stew meat in batches, ensuring not to overcrowd the pan. Lightly sear until browned on all sides, about 5 minutes per batch.
Once browned, remove the meat and set it aside.
Sauté Vegetables:
In the same pot, add the remaining olive oil. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened and aromatic.
Add the garlic and sauté for another 30 seconds.
Deglaze with Wine:
Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes to reduce slightly.
Add Liquids and Seasonings:
Stir in the tomato paste and Worcestershire sauce.
Add the beef or vegetable broth, water, bay leaf, thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer.
Cook the Stew:
Return the browned bison meat to the pot. Bring everything to a boil, then reduce the heat to low and cover.
Let the stew simmer for 1.5 to 2 hours, or until the bison is tender and the flavors have melded together.
Thicken the Stew (Optional):
If you prefer a thicker stew, mix 1 tablespoon of flour with a small amount of cold water to make a slurry.
Stir the slurry into the stew, then let it cook for an additional 10 minutes to thicken.
Add Potatoes:
Add the cubed potatoes and cook for another 20-25 minutes until the potatoes are tender.
Serve:
Discard the bay leaf and taste for seasoning. Adjust salt and pepper as needed.
Serve the stew hot, garnished with freshly chopped rosemary.
Tips:
For extra depth of flavor, you can add a teaspoon of smoked paprika or a dash of hot sauce for some heat.
This stew pairs wonderfully with crusty bread.
**Bluestem Bison stew meat is hand-cut from the Top Round Roast or Bottom Round Roast. The Arm Roast or Sirloin Tip Roast can also be used. For easier cutting, it is recommended that the meat is thawed before creating meat cubes.
Enjoy your rich, savory bison stew!
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